Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Sauce
Cannelloni
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Filling
Heat a dash of oil in a non-stick frying pan. Fry the mushrooms and cabbage for approx. 5 mins. per batch, place in a bowl. Reduce the heat, add a dash more oil to the same pan, if necessary. Add the shallot and garlic, sauté for approx. 3 mins., place in the bowl along with 100 g of the crème fraîche and the sage, mix, season.
Sauce
Combine the remainder of the crème fraîche with the cheese and water, season. Spread half over the base of the dish.
Cannelloni
Unroll the pasta dough, cut crosswise into 6 equal pieces. Spread the filling over the pieces of dough, roll up. Place the cannelloni in the dish. Top with the remainder of the sauce, sprinkle with cheese.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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